Aug 17 2015

Sweet Potato ‘Pasta’ with Spicy Vodka Sauce

by Kathryn Budig

Different Than the Real Thing, Baby!


. . . .and different is a good thing! I’ve gotta say, I’m in a pretty committed relationship with my spiralizer. Dr. Will Cole has me off grains for a while as we work on strengthening my digestion, so I’ve been replacing my deep affinity towards pasta with veggie noodles like zucchini and sweet potato. The passionate pasta lover in me blanches to say this, but it’s actually really, really delicious! The veggie noodles are keeping me creative, not to mention adding beautiful color and depth to my dishes. The sweet potato brings a gorgeous sweetness to today’s dish accompanied with the acidity of the tomatoes and the bite of the red pepper flakes. The fresh basil adds a lovely perfume topped off with a good kick of sea salt and creamy ghee. It may not be ‘the real thing’, but dang if it ain’t good!!

*note* You will need a spiralizer which you can purchase off of Amazon or at Williams & Sonoma.


Sweet Potato ‘Pasta’ with Spicy Vodka Sauce

serves 2

1 sweet potato, peeled and spiraled

2 28oz cans San Marzano tomatoes, crushed (Lucini sells organic tomatoes in glass jars which I prefer here)

1/4 cup extra virgin olive oil

1/4 cup vodka (big fan of Tito’s)

1 teaspoon red pepper flakes

1 sweet onion, diced

1/2 cup basil

sea salt and black pepper to taste

1 tablespoon ghee (optional)


Peel your sweet potato. Use your spiralizer at your desired width to make ‘noodles’. Make sure to trim so you’re not stuck with the worlds longest noodles. Bring a pot to boil and blanch for 30 seconds. Remove from the water, pat dry, and set aside.

Warm your olive oil in a large pot or dutch oven over medium heat. Sauté the onion and red pepper flakes with a pinch of salt for 5-7 minutes or until they become translucent and slightly browned. Hit with your vodka and bump the heat for 1 minute stirring often. Reduce back to medium heat and add tomatoes, salt, and pepper. Simmer for 15-20 minutes stirring occasionally. If using ghee, stir in at the very end with a handful of basil. Taste for salt/pepper and then serve a generous dollop over your bowl of sweet potato pasta. Garnish with additional julienned basil.


photos and styling: Cynthia Groseclose

 Screen Shot 2015-09-08 at 2.27.48 PMEnjoy my recipes? Look for way more like this in my new book Aim True (March 2016)available for pre-order HERE.